Burratina with Balsamic Roasted Plums
To make the most of the last summer evenings outdoors, we were inspired by a fresh cheese appetizer on the menu at the Café RICARDO restaurants. In a shallow plate, spread roasted plums and top them with a lovely plump ball of burratina, prosciutto slices and basil. Try it before the season is over!
Ingredients
- 1 tbsp (15 ml) balsamic vinegar
- 1 1/2 tsp (7.5 ml) maple syrup
- 1 1/2 tsp (7.5 ml) olive oil, plus more for serving
- 2 very ripe plums, halved and pitted
- 1 burratina (125 g), at room temperature and drained (see note)
- 3 thin slices prosciutto
- 1 tbsp roasted hazelnuts, roughly chopped
- Basil leaves
- Fleur de sel
- Ground gorria chili pepper or Espelette pepper (optional)
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- In a small glass baking dish, combine the vinegar, maple syrup and oil.
- On a work surface, cut one plum half into thin slices and set aside until ready to serve. Add the remaining plum halves to the baking dish. Toss well to coat with the vinegar mixture. Place the plums cut-side down in the baking dish. Bake for 15 minutes or until the plums are tender, turning them over halfway through cooking.
- Place the roasted plums and cooking juices in a shallow bowl. Top with the burratina, cutting it in half. Add the prosciutto. Garnish with the thin slices of plum, hazelnuts and basil. Drizzle with olive oil. Sprinkle with fleur de sel and gorria pepper. Serve with slices of toasted baguette, if desired.
To make the most of the last summer evenings outdoors, we were inspired by a fresh cheese appetizer on the menu at the Café RICARDO restaurants. In a shallow plate, spread roasted plums and top them with a lovely plump ball of burratina, prosciutto slices and basil. Try it before the season is over!